Evaluation of ozonated water's efficacy in sanitizing surfaces in a processed fishery products industry.

Abstract

In response to the modern consumer demands for safe and high-quality food, industries are adopting innovative decontamination methods. Ozone emerges as a promising one, being economical, safe, and chemical-free. It effectively inactivates bacteria, molds, yeasts, parasites, and viruses with short contact times and at low concentrations. This study aims to explore the effectiveness of ozonated water as an eco-friendly, chemical-free, and safe alternative to conventional sanitizers in the processed fishery products industry. More specifically, it compares ozonated-water efficacy with the company's standard method of sanitizing boxes used for soaking cod (spraying the boxes with hydrogen peroxide before placing them in the dishwasher) and its efficacy on boxes stored for 21 days after the standard sanitation. A total of 175 boxes were tested for microbial contamination. The standard sanitization method significantly reduced the microbial load on the boxes after their use compared to the ozone one, resulting in a reduction of 98.29% compared to 48.29% for total mesophilic count (TMC) and 97.96% compared to 37.32% for total psychrophilic count (TPC), respectively. On day 21, the ozonated water achieved a TMC reduction of 80.46% and 98.87% for the TPC on stored boxes. The percentage reduction given by ozonated water on stored boxes was higher than on dirty ones; the presence of organic matter reduces the sanitizing efficacy of ozone. Based on the obtained evidence, ozonated water would appear to be a good sanitation method for surfaces in the processed fishery products industry after adequate cleaning, contributing to the industry's push toward sustainable practices.